Tuesday, August 20, 2013

Toasted Coconut Pound Cake

We chilled a bit and that was ok. I'm usually going 100 miles an hour, but this weekend just seemed like time to slow down a bit.

Saturday night I went to see the Fab Four. They are a Beatles tribute band and they were fabulous. I love the Beatles. Seriously LOVE them. Have since I've been a wee little one. Their music is the soundtrack of my life, so imagine my surprise when my friend John told us he was buying tickets and taking us! I was giddy. We went to Newport for the concert. For those of you not familiar with Newport is an island off of Rhode Island and its beautiful. It boasts lots of mansions (I'm sure most people have heard that Taylor Swift just bought a mansion here) I love the cobblestone streets and quaint little shops, boats upon boats upon boats and the fact that they even have someone making fudge in a huge copper pot right in the window....how sweet is that? It's just beautiful. It was the perfect place to see an outdoor concert.

Tati and I danced and screamed and sang every single song. It was a memory making moment for sure. I took a few pictures of John and Tati at sunset. I think these shots sum up their relationship perfectly. They are constantly making each other laugh.

We had a great night. The kind of night that carries all through the rest of the week. Then we came home and ate cake. I had made my Lemon Blueberry Pound Cake again cause Tati loves it so much. I know it's not the Pound Cake you see here, but that's ok right? I'm bringing you cake one way or another!

Now if you're a coconut lover you are going to LOVE this cake. If you don't like coconut, just walk away. Thanks for reading my little story. I'm sure you'll love the next recipe!

This is a coconut lovers dream. A moist, luscious pound cake loaded with toasted coconut and topped off with a sweet glaze.

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

For the glaze:
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

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